2024 the best chocolate cookies recipe review
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(as of Nov 13, 2024 18:56:14 UTC - Details)
He's the champion of chocolate. The king of cocoa. The guru of ganache. He's Marcel Desaulniers, award-winning cookbook author and chef-owner of Williamsburg, Virginia's renowned restaurant, The Trellis. And he's back with a whole new collection of festive recipes that turn any day into a holiday in Celebrate With Chocolate.
Whether you want a romantic cake for two, a "Big-Ass" cake for twenty, cookies, pies, or anything in between, Marcel will show you the way. In Celebrate With Chocolate, he takes you to the outer limits of the chocolate universe, with over-the-top combinations that are surprisingly simple to make.
Want something that towers over ordinary chocolate deserts? Try Marcel's "She Ain't Heavy" Chocolate Cake, which stacks three layers of extravagantly light, cocoa-saturated cake, all coated with a smooth cocoa icing. Or for a lunchtime favorite turned sweet treat that satisfies any child from 3 to 103, just pour a glass of milk and check out the Chocolate Peanut Butter and Jelly Sandwich Cookies. Whatever you make, with Marcel's guidance, this book will keep your ever-growing fan club happy.
No holiday is required to Celebrate With Chocolate with Marcel Desaulniers. Just have a true love of chocolate. Don't we all?
ASIN : 0688162983
Publisher : William Morrow; 1st edition (October 22, 2002)
Language : English
Hardcover : 175 pages
ISBN-10 : 9780688162986
ISBN-13 : 978-0688162986
Item Weight : 1.24 pounds
Dimensions : 7.75 x 0.73 x 9.12 inches
Reviewer: Russell Pomeroy
Rating: 5.0 out of 5 stars
Title: Marcel is too chocolate like Blue is to the sky.
Review: Recipes are complex and require attention. Results are spectacular.
Reviewer: Dr. Susan R. Meyer
Rating: 5.0 out of 5 stars
Title: Chocolate. 'Nuff Said
Review: I'm a long-time fan of Marcel Desaulniers. I still remember his cooking show fondly. Chocolate is a necessity of life, in my opinion. So, how could you miss with this combination? The only drawback for me is that I have the Kindle edition, so all of the gorgeous pictures are at the end, rather than throughout the book. The "drool factor" is still there, though. Even though the recipes are over the top in wow!, they are not too hard for the average home baker. As always, Desaulniers gives very clear directions and the first chapter covers everything you need to know about ingredients and equipment.It's easy enough to follow along on your tablet or laptop - you can prop the device up out of splatter range. Although next time I might revert to hardcover, I recommend this highly.
Reviewer: jerry i h
Rating: 3.0 out of 5 stars
Title: Whimsical Desserts
Review: I use the word "whimsical" in the negative sense, as something amusing, unusual, or humorous that most people will not be interested in. So it is with Desaulnier's recent cookbook of "totally over-the-top recipes" (to be fair, though, they are not as outrageous as in some other books). In the end, I suggest that you steer clear of it.One can criticize this book on several grounds, but the most serious involve the recipe instructions. Almost all of them contain at least a few parts that are either incomplete or downright wrong. This is rather disappointing, as the author has a facility dubbed "Ganache Hill" that is devoted to testing recipes for his cookbooks. For example, his instructions for making an Italian meringue ("Honey, I'm on Cloud Nine" Icing) are too vague for this rather tricky procedure. The eggs for Schnappy Chocolate Cake did not whip properly. The cake layers for his version of Black Forest Cake should be soaked with syrup just before you assemble the cake, not just before you store it the refrigerator (they will get soggy and impossible to handle, I think). The author also states that the flour is "pre-sifted", yet he calls for the flour to be sifted after measurement; he also makes the mistake of not giving weight measurements for flour. One of the cookie recipes ends up as batter rather than a dough, and spread too much on the cookie sheet.Another objection involves his use of non-standard baking pans: you will need a bewildering array of them, and it is unlikely that you will have any of the; you will have to purchase them specially for a specific recipe. You will also need 2 ovens to bake off the three half-sheet pans (10 x 15) for "Chocolate Hazelnut Christmas Tree Stump"; all the batter must be baked off right away, and cannot be stored while you bake one or two sheet pans. You will also need a true jelly roll pan, and three 9-inch cake pans, rather than the usual two. You will also need some disposable gloves, as some recipes require you to manipulate doughs that are very sticky.Also note that a large stand mixer is required. There are no alternate instructions for either hand-held mixers or using a plain hand whisk. The times given for the mixer are also rather problematic, as he gives just an amount of time in minutes, which is fine if have the same mixer he has. There are insufficient indications in the recipes as to what to look for when executing a step using the mixer; "until soft" is not an adequate instruction.Another problem I encountered is that some of the recipes are either time consuming or difficult to execute properly, as many of them rely on expert decorative touches. There are no indications in the recipes to alert you to this. The unwary home baker can easily stumble into a recipe that is either beyond his/her scope or available time.On the plus side, there are a couple of recipes that are valuable to have. "She Ain't Heavy" Chocolate Cake is one of the richest and chocolate-laden I have tasted, and plan to keep as part of my repertoire of standard recipes (although it shrinks quite a bit when it cools). You will also find a recipe for a whole-egg butter sponge cake, also known as a genoise, flavored with chocolate: Old-World Cocoa Sponge Cake. While this is a standard professional recipe, it is also a valuable recipe for the home baker. There is also a rare recipe for homemade marshmallows; I found the flavor a little too intense compared to the one I usually use (the one in the old version the Joy of Cooking).
Reviewer: Jody
Rating: 5.0 out of 5 stars
Title: Wow, oh wow, oh wow!
Review: M. Desaulniers hits it out of the park with this one! In his preface, he makes the premise clear; this is a book for home cooks. It requires easily available hardware, grocery store ingredients, and some space, time, and care on the cook's part. Thank you!I'm thrilled that I can use Baker's chocolate, Land O'Lakes butter, and Hershey's Coca Powder. That's what I have readily available in my small town, and what I would use no matter what the recipes required. How reassuring that these recipes were tested using exactly what I have readily available, and how refreshing, to find a niche cookbook that doesn't require mail ordering boutique chocolate, pans (except for the 2 person Wilton thingys), or cocoa powder. It's worth the price of the book for the Williamsburg Inn's Black Forest Cake!Who doesn't love chocolate, who doesn't yearn to make memorable occasion cakes? This is your book!
Reviewer: L. Rathel
Rating: 4.0 out of 5 stars
Title: very pretty, and complicated sounding recipes.
Review: Like how creative the recipes are.. although not sure how likely I am to ever try any.. as they are very involved. Also.. every recipe had alchohol in it. Good, If you're just catering to adults and like that sort of thing. The thing that drew me to it was the 'bombe' on the cover.. soo complicated, but it sounded almost doable. and so impressive if I could pull it off.
Reviewer: Franklin D. Chenman
Rating: 5.0 out of 5 stars
Title: Very nice experience with seller, will buy from them again!
Review: Product arrived (book) in excellent for something that is used. Canât wait to open the test kitchen and try out some of these recipes. Cheers!
Reviewer: Debbie
Rating: 5.0 out of 5 stars
Title: Five Stars
Review: Great book!
Reviewer: Andrea L. Francis
Rating: 5.0 out of 5 stars
Title: Yummmmmmmmmy
Review: Iâm a chocoholic & this is another great addition to my other Marcel Desaunierâs chocolate books
Customers say
Customers find the book a sumptuous read and well worth the cost. However, some find the picture quality a drawback, saying some steps are not clear from the narrative. Opinions are mixed on the recipes, with some finding them decent and divine, while others say they're time-consuming or difficult to execute properly. Readers also have mixed opinions on the ease of follow-along, with some finding it easy enough and not too hard for the average home baker, while others say they are too vague and very involved.
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